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Topics - trapae

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 I’ve been brewing with a single burner but now I just upgraded to a brew stand with two banjo burners.    I use natural gas, not propane. Never really worried about carbon monoxide, but been doing some reading about it and now with the additional burner, just wondering if it would be a problem. I brew in my garage which is a large three car garage with high ceilings. I usually have all three doors halfway open when I brew. (  but close them after flame out so as to reduce contamination. )
 Do I have any reason to worry?

 In a recent post, Martin said pertaining to 88% lactic acid—-“1ml per gallon 88% lactic is no problem at all. Its around 1.5 ml/gal that the 88% lactic will definitely have flavor impacts.”

Are there similar parameters to using 85% phosphoric acid? And if so what are they? And above what level is there a taste impact? And what is the taste?


Round two on trying to adjust my water and get the correct mash pH. It seems like I’ve got something wrong especially with the amount of acid I need to add?
Doing a wit beer:  2row 5lb4oz, white wheat 4lb4oz, flaked oats 1lb.
Existing water:    ca56, mg9, na11, sulfate15, cl2, bicarbonate204, caco2-168,
Mashing profile:  ca80, mg17, na11, sulfate46, cl44— after additions of some calcium chloride and some Epson salts.

Shooting for a mash pH of 5.3?
I have both lactic acid 88% as well as phosphoric acid 10%. I chose to use phosphoric acid in the program (because I read about taste contributions for lactic acid?) but it is saying that I need to add 41.4 ML of phosphoric acid to the sparge and 79.5 ML phosphoric acid to the mash.

 I’ve never done this before but those seem extremely large contributions of acid? Am I doing something wrong?

 Thanks in advance for any help/advice.

All Grain Brewing / Lodo, but we oxygenate? Don’t understand
« on: May 07, 2018, 12:32:57 AM »
 I realize that I’m late to the party on this one and I’m probably opening a big can of worms but ........
 How does it make sense to go through all of the lodo steps and then prior to pitching yeast, oxygenate the wort?    Is the oxygen somehow different from 02 introduced during HSA?

 Just wondering what people do with their beer lines between kegs if they have to leave them empty for a while?   Are clean mine with BLC then flush them with water. Then I try to get as much water out and leave them till next time but there is always some residual water left because my beer lines are 10 feet and not easily removed.   Then I worry that some Funk has been growing in the residual water and clean and flush again right before I hook up a keg and it is a pain in the butt to do it twice. If I left them full of water or starsan, I’m worried they will freeze because I keep my kegerator pretty cold. Anyone have any brilliant ideas?

All Grain Brewing / Flaked barley in IPA/APA?
« on: April 07, 2018, 03:35:26 PM »
Anyone do this for mouthfeel or head retention?  (I’ve been having trouble with retention) If so how much.  I use and like it in porters and stouts but never tried in anything else.  If so, does the mouthfeel make it seem less dry if I’m mashing low?  Just wondering....

All Grain Brewing / APA malt bill advice
« on: April 03, 2018, 07:34:56 PM »
 I’m trying to write recipe for an APA as follows:   OG ~ 1.050, IBU~45-50,  using equanot and mandarina bavaria mostly late/whirlpool.   Since those two hops are tropical, I want the malt bill not too sweet or complex.  I want it hop forward so the malt doesn’t detract from the hop taste.   I was thinking like something as follows for the malt....

95% 2 row
2.5%  Carmel 40
2.5%  Cara-pils

 Can anyone give an opinion on an APA Malt bill that they’ve done or had that they recommend for something like this?

I don’t love the cat pee pungency you get when you use too much of certain hops, like Citra. But I like the taste and smell when used less.  I was wondering if anyone knows if you get that pungency from “Too much“ of those  hops in the boil addition specifically, or whirlpool/DryHop specifically?

General Homebrew Discussion / Dry hopping Bud Light to test hops.
« on: March 28, 2018, 04:15:12 PM »
 I’ve heard about making hop teas before but stumbled across an online thing (berths) about putting hops into Bud Light so decided to try it.   I put 1.5 g of a couple hops never tried (equanot and loral) but wanted to brew with to room temperature Bud Light bottles and recapped them.  48 hours at room temperature, then in the fridge for a day. I also did Citra and Mosaic because I know what they taste like as controls.  Then last night I tasted them and compare to The online profile.  Wow what a great way to evaluate hops. Realized I really don’t like Loral, so I’m going to change the recipe.  Citra tasted like Citra and Mosaic tasted like Mosaic.   I really liked Equanot.
 I will definitely be using this as a tool prior to Brewing new recipes.

General Homebrew Discussion / Conditioning a dark ale
« on: March 25, 2018, 07:14:15 PM »
If you are going to condition a dark ale (stout or porter) for a couple weeks after fermentation prior to kegging, do you all do it at room temp or cool/cold? I fermenter at 65, then after about a week, bring it up to 70deg.

All Grain Brewing / Pale ale recipe advice
« on: March 21, 2018, 05:05:09 AM »
I am planning a tropical hop pale ale and wondering what ya’all think. Does anyone have an opinion on the hop combo? Also should I drop the Caramel 40 since tropical hops can have perceived sweetness?

Style: American Pale Ale
Color: 5.3 srm
Bitterness: 42.7 IBUs
Boil Time: 60 min
Est OG: 1.052 (12.9° P)
Est FG: 1.012 SG (3.1° P)
ABV: 5.2%
Mash 60 @ 150

Amount Name Type #
9 lbs 15.5 oz Pale Malt (2 Row) US
15.8 oz Munich Malt - 10L (10.0 SRM)
3.9 oz Caramel/Crystal Malt - 40L (40.0 SRM)
0.35 oz Magnum [14.0%] - Boil 60 min
1.08 Whirlfloc Tablet (Boil 15 min)
1.00 tsp Yeast Nutrient (Boil 15 min)
0.35 oz Equinox (HBC 366) [15.0%] - Boil 10 min
0.35 oz Loral [11.0%] - Boil 10 min
0.35 oz El Dorado [15.0%] - Boil 10 min
0.35 oz Equinox (HBC 366) [15.0%] - Boil 5 min
0.35 oz Loral [11.0%] - Boil 5 min
0.35 oz El Dorado [15.0%] - Boil 5 min
Starter Dry English Ale (White Labs #WLP007)

At flameout, cool quickly to 175 and then whirlpool hop for 30 minutes:
1.0oz el dorado
1.0oz equanot
1.0oz loral

General Homebrew Discussion / IPA recipe- tropical hop combo advice
« on: March 20, 2018, 02:14:22 AM »
I’ve been fairly resistant to the new tropical hops.  I’ve been sticking with my Centennial, Columbus, etc. But decided to go ahead and try a tropical IPA or APA. I was thinking of a mosaic, equanot, and Loral hop schedule.   (large amount of citra kind of disagree with me. Little to pungent and sweet).  All equal parts, mostly very late in the boil, large whirlpool, large dry hop. Aside from Mosaic I haven’t experimented with any of these hops. Anyone done a combination close to this or have opinion?

General Homebrew Discussion / Blonde ale with rye?
« on: March 14, 2018, 05:26:25 AM »
Anyone brew anything like this and how did it turn out?  What % of rye?

 The online calculator I use to calculate my yeast cell count has two different growth models, Braukaiser or white (stir plate).   After using it a ton and playing around with the numbers I realize that in the higher gravities, these two growth model is become vastly different with white needing much larger starters.
I usually shoot for in between, but does anyone have an opinion on which is more accurate?

 My typical hop schedule for my house IPA is:
 60 minute boil addition
 15 minute boil addition
  7minute boil addition
 Then a large whirlpool addition at 175 for 30 minutes.

I’m very happy with his beer but I know in the last several years people of gotten completely away from any late boil additions. I’m thinking about taking all of my 15 and 7 minute additions and just throwing it in the whirlpool.   I wonder however this will take some complexity out of the beer?  I realize I won’t know it’s right for me until I give it a try, but I was wondering if anyone has any opinions?

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